Let’s celebrate National Almond Day with cookies! Almond Oatmeal Cookies to be exact. These little gems highlight the almond by using sliced almonds, almond butter and pure almond extract. Crispy around the edges, slightly soft at the centre, and scattered with crunchy almond bits is reason to celebrate. Lovely almond flavour without being too sweet makes these Almond Oatmeal Cookies a nice treat with your favourite cup of coffee or tea.

I’m a nut lover in general, but almonds and cashews are my favourite.  Almonds because of the crunch and how they’re great in any imaginable way. Roasted, coated, ground, slivered or sliced, they’re always delicious. Also because of their nutritional value.  They pack a lot of nutrition in one small handful.  One ounce of natural almonds gives you 6 grams of protein, and 3.5 grams of fibre for only 160 calories.  Plus numerous other health benefits like helping with weight loss, lowering cholesterol and a good source of antioxidants.  Yes, they’re pretty terrific in cookies but try tossing them in your salad, granola or a coating for chicken.  So many possibilities make them easy to enjoy.

It doesn’t have to be National Almond Day to enjoy Almond Oatmeal Cookies. Make a batch and freeze for lunches or snacks and enjoy them all month. If they last that long!

Recipe Source:  Compelled To Cook

 

Almond Oatmeal Cookies
Print Recipe
    Servings
    4 1/2 dozen
    Servings
    4 1/2 dozen
    Almond Oatmeal Cookies
    Print Recipe
      Servings
      4 1/2 dozen
      Servings
      4 1/2 dozen
      Ingredients
      Servings: dozen
      Instructions
      1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
      2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
      3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
      4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
      Recipe Notes

      Recipe makes 4 1/2 dozen 2 1/2" cookies.

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